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Old 11-22-2012, 12:15 AM   #1
zendog
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Default Aeration requirements for yeast/bacteria blends

Couldn't find any discussions or articles relating to this. I will be making my first sour (Flander's Red) using WLP665 (similar to Wyeast roseleare) and will be pitching 1 vial for primary. My target OG will be 1055. Since 665 includes saccharomyces, it seems like a little oxygen is needed for primary fermentation. For normal beers I use pure O2. My options seem to be:

1. No O2
2. 1/2 the amount of O2 that I would normally use
3. Full amount of O2 I normally use

What is the consensus?


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Old 11-22-2012, 02:30 AM   #2
Rob_B
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I would aerate as usual since the sacch is going to be the first in line to munch on the sugars.


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Old 11-22-2012, 04:38 AM   #3
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Aerate well. Maybe not go over-board, but you do want the sacc to do it's normal job.
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Old 11-22-2012, 01:49 PM   #4
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If the blend has pedio then I wouldn't aerate it. Any off flavors produced from stressed yeast will be turned into other compounds by the Brett.
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Old 11-25-2012, 05:04 AM   #5
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OK. White Labs responded to an email with my same question posted here. They say normal aeration, so based on the majority, I'll just do that.


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